Asparagus & Cheese Potato Soup

1 Large onion, chopped
4 Teaspoons butter, melted
3 Tablespoons all-purpose flour
2 Cups chicken broth
2 Cups asparagus spears, cut into 1" piece
2 Cups fresh mushrooms, chopped
2 Cups milk
2 Garlic cloves, mince
8 Ounces red potatoes, cubed
1 Chicken bouillon cube, crushed
1 Cup cheddar cheese, shredded
1/3 Cup sour cream

In a large saucepan cook onion in melted butter over medium heat until tender. Sprinkle flour over onion and stir to coat. Add chicken broth, asparagus, mushrooms, milk, garlic, and potatoes. Cook and stir until thickened and bubbly; reduce heat. Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally, add pepper to taste. Add cheddar and sour cream; stir until cheese is melted.
03/26/11 * * * * *